Berinjela e tofu teriyaki

Ingredientes

• 3 large eggplants ((400g total), I used chinese eggplants)
• 400 g extra firm tofu
• 3 tbsp toasted sesame oil (or other oil)
• 2 cloves garlic (minced)
• 1/2 red bell pepper (sliced)
• 5-6 tbsp homemade or store-bought teriyaki sauce
• Salt and pepper (to taste)
• Sesame seeds and chopped spring onion (for topping)
• Steamed rice

Modo de preparo

1. 1

   Slice eggplant into strips or your choice of shape. To blanch eggplant, boil a pot with water. Once the water boils, add in the eggplant and leave to cook for 3-4 minutes until half-cooked. Then set aside.* (see notes)

2. 2

   Drain excess liquid from the tofu. I like to do this by wrapping the tofu in a towel and pressing down with a heavy surface. Slice tofu into strips or shape of your choice.

3. 3

   Heat a non-stick pan. Add in 2 tbsp oil. Once hot, add in the tofu. Pan-fry until golden brown and crisp on each side. You may need to do this in batches depending on the size of your pan. Set tofu aside.

4. 4

   In the same pan, add 1 tbsp sesame oil. Sauté the garlic until aromatic then add in the bell peppers. Once the bell peppers are cooked, add in the tofu and eggplant. Pour in the teriyaki sauce. Leave to cook for a few minutes until the tofu and eggplant have absorbed the sauce. Feel free to add more teriyaki sauce.

5. 5

   Season with some salt and pepper, to taste. Drizzle more sesame oil, if desired. Feel free to top with more sesame seeds. Turn off heat and enjoy with some steamed rice!